And it had youyr name written all avor it:

To make crispy, flavorful tofu without having to press it first, use
this smart method from Andrea Nguyen, the author of "Asian Tofu" (Ten
Speed Press, 2012) and other cookbooks: Warm the tofu in a pan with a
small amount of flavorful sauce. As it cooks, it will dry out and absorb
the flavors of the sauce. Next, you add oil to the pan, which crisps the
tofu. In Ms. Nguyen's recipe, soy sauce is used, but here, the aromatics
in Thai green curry paste and the sugars in coconut milk toast and
caramelize on the tofu. Once the tofu has a deep-brown crust, remove it,
sear a quick-cooking vegetable in the same pan, then reduce the
remaining curry-coconut mixture into a fragrant, sweet-and-spicy glaze.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Curry Glazed Tofu
Categories: Vegetables, Chilies, Curry, Citrus, Grain
Yield: 4

16 oz block extra-firm tofu
Salt
14 oz Can full-fat, unsweetened
- coconut milk
3 tb (to 4 tb) Thai green curry
- paste
1 tb Coconut oil; more as needed
2 c Chopped vegetables
2 tb Lime juice
Cooked rice or another grain
- to serve

Cut the tofu in half lengthwise, then slice crosswise
into 6 sections. (You’ll have 12 squares total.)
Transfer to a towel-lined plate and pat dry, then
sprinkle with salt.

Transfer the coconut milk to a liquid measuring cup or
medium bowl, add the green curry paste, stir with a fork
until smooth, then season to taste with salt. (Be aware
that some curry pastes are quite salty.)

Arrange the tofu in an even layer in a large (12-inch)
nonstick or well-seasoned cast-iron skillet. Pour 2
tablespoons coconut-curry mixture over the tofu and flip
the tofu to coat. Set the skillet over medium-high and
cook tofu without flipping until the skillet is dry and
the undersides of the tofu are speckled golden, 3 to 5
minutes.

Add the oil, swirl to coat, then flip the tofu. Cook
until browned and crisp, 3 to 5 minutes, then flip once
more until the remaining side is browned and crisp, 1 to
2 minutes, adding more oil as needed. Transfer to a
plate.

If the skillet is dry, add more oil, over medium-high,
then add the vegetables, season with salt and cook,
without stirring, until charred underneath, 2 to 3
minutes. Pour in the remaining coconut-curry mixture and
boil, stirring occasionally, until the vegetables are
crisp-tender and the liquid has thickened to a glaze, 4
to 5 minutes. (The sauce is ready when a spoon dragged
across the bottom of the skillet leaves a trail.) Turn
off the heat, stir in the lime juice, then add the tofu
and gently stir to coat. Season to taste with salt. Eat
on top of rice.

TIP: This recipe accommodates any vegetable that will
cook in 6 to 8 minutes. If you’d like to use a vegetable
that takes longer, like sliced carrots or winter squash,
sear them for a few additional minutes, tossing
occasionally, before pouring in the coconut-curry
mixture.

By: Ali Slagle

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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